*  Exported from  MasterCook  *
                        Gourmet’s Chicken Tetrazzini
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        chicken -- cut in pieces
    1      cup           heavy cream
      1/2  pound         mushrooms -- thinly sliced
    3      tablespoons   medium dry sherry
    5      tablespoons   unsalted butter
                         nutmeg to taste
      1/2  pound         spaghetti
      1/2  cup           parmesan cheese -- grated
    2      tablespoons   flour
 In a kettle, combine the chicken with enough salted water to cover it by 2
 inches. Bring water to a boil, and simmer the chicken for 20 minutes or
 until it is tender. Let chicken cool in the broth, separate the meat from
 the skin and bones, returning the skin and bones to the broth. Cut the meat
 into strips and reserve. Simmer the broth until it is reduced by half,
 strain through a fine sieve, discarding the solids. Skim off fat. Boil the
 stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan,
 cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they
 are softened. In a kettle of boiling salted water, cook spaghetti until it
 is al dente. Drain it well. In a saucepan melt remaining butter over
 mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk
 in the reserved broth, cream and Sherry. Bring the sauce to a boil,
 whisking, and simmer it for 5 minutes. Season with nutmeg and salt and
 pepper to taste. Stir half into the mushrooms with the spaghetti and
 transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the
 center. Add the turkey meat to the remaining sauce, combine well. Spoon
 this into the center of the spaghetti and sprinkle with Parmesan cheese.
 Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale
 golden in color. Serve immediately.
 Busted By: Barbra <barbra@theofice.net>
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